Directions

In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.Yield: 8 servings.

Originally published as Peach Upside-Down Cake in Light & Tasty
February/March 2002, p18

"I made this for my boyfriend for his birthday and he loved it! said it was better than one of his favorite cakes his grandmother makes! Instead of using brown sugar though I made a substitute out of sugar and a little bit of syrup. This is a great an easy cake to make with any kind of peaches, my mother absolutely loved it too! I will definitely be making this again!"

"This was delicious, my new peach recipe. I would advise to place a cookie sheet under the pan in the oven, to keep the oven clean. I did slightly modify the recipe, used almond milk (lactose intolerance in the house) and substituted amaretto for vanilla. Delicious!! Next time I may use a deeper pan, springform, to add more peaches."